JPH0642822B2 - Formulations for improving the shelf life of foods - Google Patents

Description

TECHNICAL FIELD The present invention relates to a formulation for improving the preservation of food.

[Conventional technology]

Independent of so-called synthetic preservatives such as sorbic acid, various organic acids and inorganic acids, polymeric phosphates, lower fatty acid monoglycerides, amino acids for the purpose of preventing food spoilage by microorganisms and improving the storability of foods. Alternatively, a method such as adding a natural product such as an enzyme alone or in combination of several kinds is performed.

However, the combination of the above-mentioned natural products is not only sufficient for the preservation of foods, but also often causes various problems such as deterioration of flavor of foods, generation of offensive odor, and change of physical properties.

[Problems to be Solved by the Invention]

For these reasons, there is still a demand for a material that improves the storability of food and does not adversely affect the flavor and physical properties of food.

Therefore, the present inventors conducted a study for the purpose of finding a food preservability-improving formulation for providing a food product having high preservability and excellent taste.

[Means for Solving the Problems]

As a result of screening various materials for achieving the above object, the present inventors have selected various organic acids or their acid salts, chitosan, and citrus seed extracts. It is already known that these substances have an antibacterial effect to some extent, but when added alone in an amount sufficient to improve the storability of food, sourness, off-flavor, and bitterness occur, and It often impairs important physical properties of food such as texture, elasticity and water retention.

The present inventors, as a result of diligent research, found that, by adding a mixture of the above and, in an appropriate ratio to a food, it is possible to significantly improve the preservability without impairing the flavor and physical properties of the food, and finally. The present invention has been completed.
The above ratios of and are within the range of the usually used addition amount.

Specifically, the food preservability-improving formulation according to the present invention has the above-mentioned 1 to 0.35 to 0.7 and the above to 0.35 to 0.7.
It is contained at a ratio of.

Chitosan used in the present invention is obtained by deacetylating chitin by a conventional method such as alkali treatment, and its molecular weight is not particularly limited. Since chitosan is poorly soluble in water, it is desirable to dissolve it in acid in order to uniformly disperse it in food. The organic acid used in the present invention is for dissolving chitosan, and is usually used in food processing, for example, acetic acid, lactic acid, citric acid, malic acid, gluconic acid, fumaric acid, tartaric acid or phytic acid, or the like, or Any of these acidic salt solutions of organic acids may be used. The formulation of the present invention can be obtained by adding chitosan and citrus seed extract to an aqueous solution in which one or more of the above organic acids are mixed. The citrus seed extract used in the present invention is, for example, a citrus seed extract such as Satsuma mandarin orange, summer mandarin orange, grapefruit, and lemon.

The preservative-improving formulation of the present invention may be added with a seasoning such as an animal or plant extract or a fermentation solution, if necessary, to improve the preservability of the food and to improve the flavor of the food.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Preparation Examples, Test Examples, and Experimental Examples.

Preparation Example 1 Preparation of Brapefruit Seed Extract Grapefruit seeds were left overnight in running water, dried well and then crushed. And the crushed seeds 50
Transfer 0 g to a round bottom flask, add water 1 and mix at 100 ° C for 10
Extracted under reflux for hours. After cooling, the solid portion was removed, and 912.0 g of the obtained liquid portion was concentrated to about 1/10 volume. After cooling, precipitates and the like generated by concentration were removed and further concentrated to obtain 15.2 g of seed extract.

Preparation Example 2 Preparation of Satsuma mandarin seed extract Satsuma mandarin seeds were left overnight in running water, dried well, and then crushed. Then, take 500 g of the crushed seeds into a round bottom flask and add 10% aqueous ethanol solution 1
Reflux extraction was performed at 80 ° C. for 6 hours. After cooling, the solid portion was removed, and 820 g of the obtained liquid portion was concentrated to about 1/10 volume. After cooling, remove precipitates generated by concentration,
After further concentration, 18.4 g of seed extract was obtained.

Test Example 1 In Vitro Antibacterial Activity Test (Preparation of Sample) Using the lactic acid as the organic acid, the grapefruit seed extract obtained in Preparation Example 1 as the citrus seed extract and chitosan, the following formulation ratios A and B were prepared. did.

Formulation A Formulation B Lactic acid 5% 10% Chitosan 3.5% 3.5% Citrus seed extract 3.5% 3.5% Distilled water 88% 88% (Antibacterial activity test) The test organisms cultivated on standard agar medium at 30 ° C for 17 hours are sterile water. The resulting suspension was suspended in 10 to prepare a bacterial solution containing 10 ⁸ cells / m 2. Lactic acid,
The above bacterial solution was streaked on a standard agar medium (pH 6.5) plate to which a predetermined amount of samples of chitosan, seed extract, preparation A and preparation B were added, and the culture was carried out at 30 ° C. The criteria for antibacterial activity are
When the degree of growth of the bacteria without a sample (control group) is defined as-, those that show no growth-, those that show signs of growth ±, depending on the degree of other growth +, (the same as the control group Proliferation). For heterofermentative lactic acid bacteria, MR was prepared by dissolving the sample in a test tube with a diameter of 18 mm containing a Durham tube.
An S medium (pH 6.5) was aseptically adjusted, and 0.02 m of a bacterial solution (10 ⁸ / m) prepared by suspending a solution that had been cultured in MRS medium at 30 ° C for 17 hours in sterile water was added separately. . And these 30
The cells were cultured at 0 ° C, and the antibacterial activity was evaluated according to the same criteria as above. The results are shown in Table 1.

From the results shown in Table 1, no significant antibacterial effect was observed with the addition of lactic acid, chitosan, or seed extract alone, but a remarkable antibacterial effect was observed with the addition of formulation A and formulation B in which the three were combined. It was Further, from the comparison between the preparation A and the preparation B, it is clear that this effect does not depend on the concentration of lactic acid, and therefore is not due to a simple pH decrease.

Example 1 Addition experiment of cooked rice (trial manufacture of cooked rice) 900 g of rice was washed with water, soaked for 1 hour, then drained, and water 100 was added.
0 or 1000 m of water containing 9 g of Formulation A was added to cook rice.

(Sensory test) 15 skilled panelists conducted sensory tests by preference on cooked rice without addition of formulation A and cooked rice with formulation A added.
The results are shown in Table 2.

As is clear from Table 2, no significant difference was found between the two.

(Preservation test) Bacillus cereus and Lac as contaminating bacteria in cooked cooked rice
tobacillus sp. (separated from commercial rice products) and Staphylo
Coccus aureus was added to 10 g of each 1 g of cooked rice. These were stored at 20 ° C and the increase in the number of bacteria was compared.

The results are shown in Table 3 when cooked rice was stored at 20 ° C.
It was shown as the change in the number of bacteria per gram.

As is clear from Table 3, when the rice was contaminated with any of the bacteria, compared with the non-addition group, the cooked rice of the Formulation A-added section,
Inhibition of bacterial growth was observed.

Example 2 Addition experiment of Chinese cabbage pickled (preparation of sample) Pickled seasoning liquid (4.3% of plant protein hydrolyzate, 10.7 of mirin)
%, Water 85%) and the seasoning liquid of the present invention (plant protein hydrolyzate 4.3
%, Mirin 10.7%, lactic acid 0.1%, chitosan 0.05%, citrus seed extract of Preparation Example 2 0.15%, water 84.7%) were prepared.
The washed Chinese cabbage was cut into an appropriate size, immersed in a dilute solution of sodium hypochlorite for 5 minutes, washed with water, and then immersed in a saturated saline solution overnight. Then, this was thoroughly washed with water and drained. To 500 g of this Chinese cabbage, 117.5 g of pickled seasoning liquid, 7.5 g of salt and 125 g of water were added to the control group, and the seasoning liquid of the present invention 117.
5 g, salt 7.5 g, and water 125 g were added. Further, Lactobacillus sp. And Leuconostoc sp. Separated from commercially available Chinese cabbage kimchi were added to each of the control section and the test section as contaminating bacteria at 10 cells per 1 m of the seasoning solution and mixed well.

(Storage Test) The Chinese cabbage lightly pickled thus prepared was stored at 10 ° C., and changes in the number of bacteria in 1 m of the seasoning liquid were examined.

The results are shown in Table 4.

As is clear from Table 4, the number of bacteria in the pickled seasoning solution-added group exceeded 10 ⁷ / m after 2 days, whereas the number of bacteria was slightly detected on the 5th day in the seasoned solution-added group of the present invention. However, a remarkable bacterial growth inhibitory effect was observed.

〔The invention's effect〕

According to the present invention, the synergistic action of an organic acid or an acid salt thereof, chitosan, and a citrus seed extract can improve the shelf life of food without adversely affecting the flavor and physical properties of food.

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Claims (1)

[Claims] 1. A preservative-improving preparation for foods, which comprises 0.35 to 0.7 of chitosan and 0.35 to 0.7 of citrus seed extract based on 1 part of an organic acid or an acid salt of an organic acid.